Preparation Time : 20 minutes
Cooking Time : 25 to 30 minutes
Serving : 10 members or more
Description
Home made ghee . I learnt the art of making home made ghee from my mother – in – law .At moms place it’s more of busy buzz home style cooking as mom is a working woman . My in – laws place it’s laid back leisure cooking ( I like it at my in- laws place as cooking and food is my first love .) moms place every thing is store brought and in – laws place every thing is done from starch that results in better taste what so ever . These facets raise home cooking to a sublime art form . In today’s busy life , the skilful use of subtle cooking would be some what daunting but taste and character to food comes from a treasure trove of home style recipes as such . We had a couple of cows at in – laws place so milk products were ample always . Every 15 days once my mother – in – law would prepare ghee . The entire street would be filled with the aroma of unique earthy ghee .This ghee was used only to make dosas , chappathi’s , on top of iddlis , white rice and iddi podi for kids and guests mainly . My hubby keeps telling me about an incident that happened to him as a kid . In the lunch table he was offered ghee to have along with boiled white rice . He tilted the ghee bottle ( horlicks glass bottle ) and half of the ghee in the bottle just jumped out into his plate . My mother – in – law was like .. No way you are going to waste it , better eat every bit on the plate . Hubby dear felt heavenly while eating but the after results put him through a lot of un digestion , vomiting sensation and heaviness in the tummy . Poor fellow till date he has an aversion towards ghee because of this …
Ingredients
Ingredients | Quantity |
|---|---|
| butter | 4 cups ( I use cream that forms on top of the milk every day at home , preserved in a container in the freezer until the container gets full . Takes about 2 months or so . Then blitz the cream with water in a food processor to get butter out and use that butter ) |
| Salt | a pinch |
| Drumstick leaves | 1 small strand ( optional but adds a good aroma to the ghee ) |
Method
- Place butter , salt and drum stick strand in medium saucepan over medium-high heat. Bring butter to boil.
- This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear.
- Ghee is done when a second foam forms on top of butter, and the butter turns golden.
- Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan along with crisp drumstick strand .
- Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture.
- Ghee does not need refrigeration and will keep in airtight container for up to 1 month or more .
